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1
Place meat, anise seeds, juniper berries and bay leaf in a large bowl; pour wine over the top.
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2
Marinate, refrigerated, turning occasionally, for at least 1 hour or overnight.
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3
Remove meat from marinade; pat dry and season with salt and pepper.
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4
Dust with flour.
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5
Strain marinade into a bowl through a fine mesh sieve; discard solids.
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6
Heat oil in a wide 4- to 5-quart pot over medium-high heat until hot but not smoking.
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7
Brown meat on all sides, about 10 minutes total, reducing heat if necessary to prevent scorching.
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8
Transfer meat to a plate and drain excess oil from pot.
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9
Return pot to medium-high heat.
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10
Add unsmoked bacon, onion, carrot and celery.
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11
Cook, stirring frequently, until vegetables are softened and golden brown, about 5 minutes.
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12
Add reserved marinade, bring to a boil and cook until reduced by about half, about 5 minutes.
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13
Stir in vegetable broth, water and tomato paste.
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14
Bring to a simmer, then return meat and any accumulated juices to pot.
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15
Reduce heat to low and cook, covered, until meat is very tender, about 3 hours.
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16
Transfer meat to a cutting board, cover with foil and let rest for 15 minutes, then cut across the grain into 1/2-inch pieces.
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17
Puree half of sauce, then return to pot.
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18
Return meat to sauce.
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19
Gently reheat before serving.
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20
Note: Beef improves in flavor if made 3 days ahead.
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21
Cool completely in sauce, uncovered, then chill in sauce, covered.
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22
Reheat, covered, in a preheated 350 oven until hot, 25 to 30 minutes, then slice meat.
